Rosemary chicken with tomato & chickpea salad

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olive magazine

3 ratings

Recipe by olive magazine

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1. Put the chicken breasts in a dish with 1/2 the lemon juice and the rosemary. Season and leave for 10 minutes.
2. Toss the chickpeas with the red onion, tomatoes, rest of the lemon juice and 2 tsp olive oil.
3. Griddle (chargrill) or grill the chicken for about 5 minutes each side until cooked through. Serve with the chickpea salad.

Per serving

339 kcalories, protein 43.2g, carbohydrate 24g, fat 8.4 g, saturated fat 0.9g, fibre 6g, salt 0.91 g

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• linkevica

  12 February 2008

  linkevica rated and commented on this recipe

  

  quick, easy and delicious

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• SarahW

  03 March 2008

  SarahW rated this recipe

  

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• SUGARPUFF

  17 October 2009

  SUGARPUFF rated and commented on this recipe

  

  chicken really bland-used enough rosemary and whole lemon!!!

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Ingredients

• 2 chicken breasts , sliced horizontally and butterflied
• 1 lemon , juiced
• rosemary needles from 2 sprigs, chopped
• 400g tin of chickpeas , drained and rinsed
• ½ red onion , sliced
• 12 cherry tomatoes , halved
• olive oil

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Serves 2

Preparation and cooking times

Ingredients

• 2 chicken breasts , sliced horizontally and butterflied
• 1 lemon , juiced
• rosemary needles from 2 sprigs, chopped
• 400g tin of chickpeas , drained and rinsed
• ½ red onion , sliced
• 12 cherry tomatoes , halved
• olive oil

Per serving

339 kcalories, protein 43.2g, carbohydrate 24g, fat 8.4 g, saturated fat 0.9g, fibre 6g, salt 0.91 g

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